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    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      i dont use enzyme before this time

      so its easy to use it? , the price its expensive? and can i learn alone or looking for ready mix ?

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      Enzymes are very sensitive components that means if  you use them wrongly (overdose) you will have to throw away the whole batch have seen this with Novamyl 3D their main importance is mainly improve the diastatic activity of wheat and improve machinability though they have other importances like improving freshness and increasing shelf life.

      I will recommend you to have technical support from your supplier especially with the dozing

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      its help taste or just texture

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Enzymes affects mostly texture. I suggest you ask your mix supplier or your food service provider for an enzyme blend.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      Moving this to the Cake section ingredient discussion – Mark

      we cant found enzyme here in jordan so if i have change in taste after two week in cake how i can solve it

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @khaled We would need more specifics on the type of cake, how it is packaged, how it is stored, and what you mean by change in taste.  You may simply need some formula or process adjustments.

      If you are getting off flavours from the fat, you might need a fat higher in saturates that has better oxidative stability.

      There are many other possibilities.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @khaled We would need more specifics on the type of cake, how it is packaged, how it is stored, and what you mean by change in taste.  You may simply need some formula or process adjustments.

      If you are getting off flavours from the fat, you might need a fat higher in saturates that has better oxidative stability.

      There are many other possibilities.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @khaled We would need more specifics on the type of cake, how it is packaged, how it is stored, and what you mean by change in taste.  You may simply need some formula or process adjustments.

      If you are getting off flavours from the fat, you might need a fat higher in saturates that has better oxidative stability.

      There are many other possibilities.

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @khaled We would need more specifics on the type of cake, how it is packaged, how it is stored, and what you mean by change in taste.  You may simply need some formula or process adjustments.

      If you are getting off flavours from the fat, you might need a fat higher in saturates that has better oxidative stability.

      There are many other possibilities.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      can i send you my recipe

       

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      how much replay?

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      You can send the recipe but it will be better when you submit it under cakes under this very  topic.

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      ok can you help me

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    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31
    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      @khaled I saw the recipe I think the after flavour and taste is due to the flavour matrix  of the ingredients it’s not balanced just to be sure can you tell me the last two ingredients in the recipe I didn’t understand them

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      glucose ,baking powder

      can you help me to make it balance

    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      When you take a look at the possible flavour pairings   they give a compilmentary  vegetal flavour which are always good when fresh but not after long times

      1. Soy +vanilla =vegetal
      2. Eggs +vanilla=hydrogen sulphide
      3. Soy +eggs   =vegetal
      4. Soy +sugar=vegetal
      5. Egg +sugar =vegetal

      I think when the cake stays for long it takes up the latter flavours as the maillard flavours of baking attained from the cake crust are fainted and these different flavours have different aromatic compounds which contribute to taste

      So what i think

      1. Substituiting soy oil for another vegetable oil forexample sunflower
      2. Add cocoa to improve on the maliard notes of your cake it greatly improves them
      3. Add a little salt to your cake it will enhance your flavour.you cant add milk because i heard in the far east they dont use it but would also give your cake new notes
      4. How about use of sugar instead of glucose when whipping your foam because it has more flavours than glucose
    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49
      1. About balancing your formula try balancing the amount of eggs with your fat .they are at least supposed to be closely related perhaps increasing the oil to to be at same levels like eggs. That is my thought @khaled
    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      thank you a lot and i will make test tomorrow

      as you see this my product if you see its different in texture between left side and right side its happen all time

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    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      @khaled Is the gel cake your emulsifier?

      Do you whip this all together at one time, or do you add the oil after whipping?

      Can you share a little bit about the components of your baking powder and the emulsifier?

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      first stage whipped for 7 mint:  egg ,vanillin ,glucose ,soy oil ,sorbet potassium +water

      second stage 4 mint                  :flour ,sugar,gel cake,backing powder

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    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Hi @khaled, we discussed your question here on Forum Friday May 29th. https://bakerpedia.com/bakertv/

      • Profile Photokhaled
        Participant
        @khaled
        Post count: 31

        its bad player it stooped every second can you share in youtube

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      Gel cake:Pure water, food emulsifier from non-gm plant vorigin:mono-diglycerides of fatty acids(fda-cfr-no.182.4505.eec-no,e471),polglycerol esters of fatty acids salts(eec-no.e470).popylene glycol and glycerol

       

      Backing powder:aluminum sodium sulfate ,calcium carbonate, calcium monophosphate, hydrogen sodium carbonate, corn starch

    • Profile Photokhaled
      Participant
      @khaled
      Post count: 31

      <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@”>@kamos-bakehouse-ltd</span>

      <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@mark”>@independant-consultant</span>

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